When students start craving a late night pizza or sub, there won’t be anyone to call. Trattoria, the delivery food service previously operated out of Smith Dining Hall, is no longer catering to nighttime snackers.
Trattoria was open every night of the week until midnight. The service allowed students to use meal points to order food for delivery to their rooms.
Jeff Eden, class of 2011, said, “Trattoria was not renewed for a few reasons, both monetary and with regard to the actual operation.”
Eden began working as a cashier during his freshman year and continued through the next three years of college. Following graduation, he had the opportunity to take over the full operation of Trattoria.
“Trattoria wasn’t exactly the most profitable of the campus eateries and it was a university-led decision wherein money could be saved without making much of an impact on the campus at large,” Eden said. “As far as the operation itself was concerned, many were upset with the inconsistencies of our delivery service. Student interest in delivery participation has dwindled quite a bit over the years and many times we struggled to find willing teams.”
Gene Castelli, resident district manager for Chartwells said, “We were operating 10 separate [dining] locations, and for a campus of our size, that is not the norm. The decision to close a particular service was a long and thoughtful process. As part of this process, the savings generated will be refocused back into the dining program to improve service to students.”
According to Castelli, “One of the first benefits [of closing Trattoria] will be the late-night service at Stuy Café. We will be sourcing a Turbo Chef oven for Stuy. This will allow for students to have hot subs, similar to a Subway sandwich.”
Sophomore Hope Walls said, “I wasn’t happy when I heard Trattoria wasn’t going to be on campus this semester. It was always nice to be able to have food delivered right to your door and get to use your food points.”
“I am confident there will be continued discussion on this subject in the following weeks and look forward to interaction with students to ensure the program reflects what the students want and need in the best service model possible,” Castelli said.